Sanjoy Banerjee , Santanu Ghorai , Milan Dhara , Hemanta Naskar , Sk Babar Ali , Nityananda Das , Pradip Saha , Bhimsen Tudu , Arpitam Chatterjee , Rajib Bandyopadhyay , Bipan Tudu
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引用次数: 0
Abstract
A novel graphite electrode with molecular imprints was developed for the selective and sensitive detection of piperine in black pepper. The electrode incorporates molecularly imprinted polymer (MIP) layers synthesized using poly (N,N-dimethylacrylamide) (PDMAM) as the monomer, ethylene glycol dimethacrylate (EGDMA) as the cross-linker, and piperine as the template, enabling specific recognition and quantification of piperine. Cyclic voltammetry (CV) was employed for electrochemical measurements, and the sensor was validated on black pepper samples from four different brands, demonstrating its practical applicability. To enhance prediction accuracy, convolutional neural network (CNN)-based feature extraction was combined with regression models for the analysis of CV signals. This hybrid approach, integrating CNN-extracted features with regression techniques such as K-nearest neighbour regressor (KNNR), gradient boost regressor (GBR), and random forest regressor (RFR), exhibited significant improvements in accuracy compared to the CNN model alone. Comprehensive experimental evaluations revealed that the CNN-KNNR model achieved a mean absolute percentage error of 0.034 and an R² value of 0.9999 when compared to reference values obtained through reverse-phase high-performance liquid chromatography (RP-HPLC).
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.